How to Make Pineapple Shortcake from Scratch: Step-by-Step Guide

Pineapple shortcake is a delightful, tropical dessert that brings together the tangy sweetness of pineapples with the light, buttery texture of shortcake. Whether you’re making it for a summer picnic, a dinner party, or simply to enjoy a homemade treat, this recipe is sure to become a favorite. It’s easy to make, delicious, and perfect for any occasion.

In this step-by-step guide, you’ll learn everything you need to know about making pineapple shortcake from scratch. From the ingredients to the techniques, you’ll be able to create a fresh, homemade pineapple shortcake that’s sure to impress.

Why You’ll Love This Recipe

• Tropical Flavors: The sweet, juicy pineapple combined with the fluffy, buttery shortcake creates a refreshing, tropical taste.
• Easy to Make: Simple ingredients and clear instructions make this recipe beginner-friendly.
• Versatile: You can add your own twists with different toppings, fillings, or variations like coconut, macadamia nuts, or even strawberries.
• Perfect for Any Occasion: Whether it’s a summer BBQ, a family gathering, or a special celebration, this pineapple shortcake will be the star of the show.
• Light and Fluffy: The shortcake is soft and airy, providing the perfect balance to the rich pineapple filling.
• Make Ahead Friendly: You can prepare the shortcake and pineapple filling in advance, making it an ideal choice for busy days or upcoming events.

Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 8 servings

Difficulty Level: Easy

Dietary Information: Can be made gluten-free, dairy-free, and vegan with substitutions.

Ingredients

For the Shortcake:

• 1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free)
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 2 tablespoons sugar
• 6 tablespoons unsalted butter, cold and cubed (or dairy-free butter for a dairy-free version)
• ½ cup whole milk (or dairy-free milk like almond or coconut milk)
• 1 large egg
• 1 teaspoon vanilla extract

For the Pineapple Filling:

• 1 large fresh pineapple, peeled and chopped into small pieces (or canned pineapple, drained)
• 2 tablespoons sugar (adjust to taste)
• 1 tablespoon cornstarch (for thickening)
• 1 teaspoon lemon juice (optional for extra tang)

For the Whipped Cream:

• 1 cup heavy cream (or coconut cream for dairy-free)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Equipment

• 9-inch round cake pan or a baking dish
• Mixing bowls
• Whisk
• Wooden spoon or pastry cutter (for mixing shortcake dough)
• Electric mixer (for whipped cream)
• Knife and chopping board (for cutting the pineapple)
• Sifter (for dry ingredients, optional)

Step-by-Step Instructions

1. Prepare the Pineapple Filling

First, let’s make the pineapple filling. This brings all the tropical flavor into the dessert.

1. In a saucepan, add the chopped pineapple and sugar, and stir to combine.
2. Add the cornstarch and mix again to ensure everything is well coated.
3. Place the saucepan on medium heat, stirring occasionally. Let it simmer for 5-7 minutes until the sauce thickens and the pineapple softens. If you want extra tang, add the lemon juice at this point.
4. Remove from heat and set aside to cool slightly.

2. Make the Shortcake

Now it’s time to make the shortcake. This is where the magic happens.

1. Preheat your oven to 400°F (200°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the flour, baking powder, salt, and sugar.
3. Add the cold butter cubes into the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. This ensures a flaky, tender shortcake.
4. In a separate bowl, whisk together the egg, milk, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined. The dough should be lumpy – don’t overmix it.
6. Transfer the dough into the prepared cake pan and spread it out evenly.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

3. Whip the Cream

While the shortcake is baking, prepare the whipped cream topping.

1. In a chilled mixing bowl, beat the heavy cream with an electric mixer until it starts to thicken.
2. Add the powdered sugar and vanilla extract, and continue beating until soft peaks form.
3. Be careful not to overwhip, as this can turn the cream into butter.
4. Set the whipped cream aside in the fridge to keep it cool until you’re ready to assemble.

4. Assemble the Pineapple Shortcake

Now that everything is ready, let’s put the shortcake together!

1. Once the shortcake has cooled, slice it into two layers horizontally.
2. Place the bottom layer on a serving plate and spread half of the pineapple filling over it.
3. Add a generous amount of whipped cream on top of the pineapple.
4. Place the second layer of shortcake on top and repeat the process: spread the remaining pineapple filling and add more whipped cream.
5. Garnish with extra pineapple pieces or toasted coconut for added texture and flavor.

5. Serve and Enjoy!

Once your pineapple shortcake is assembled, slice it into portions and enjoy the tropical flavors with every bite.

Pro Tips

• Use Fresh Pineapple: Fresh pineapple gives this dessert an unbeatable flavor. If you’re using canned pineapple, be sure to drain it thoroughly to avoid excess liquid in the filling.
• Avoid Overmixing the Dough: For the best shortcake, mix the dough gently. Overmixing can result in a tough texture, so handle the dough with care.
• Make It Ahead: You can prepare the shortcake and pineapple filling a day in advance. Just store them separately in airtight containers, and assemble the dessert when you’re ready to serve.
• Dairy-Free and Vegan Options: To make this dessert vegan, simply substitute the butter with a plant-based alternative, use non-dairy milk (like almond or coconut milk), and swap the heavy cream with coconut cream for whipped topping.
• Chill Before Serving: If you want a chilled dessert, let the assembled shortcake sit in the fridge for about 1-2 hours before serving. This will help the flavors meld together and keep the whipped cream firm.

Variations You Can Try

1. Coconut Pineapple Shortcake

For a fun twist, add toasted coconut flakes to the pineapple filling or sprinkle them on top of the whipped cream for added texture and flavor.

2. Pineapple Strawberry Shortcake

Mix strawberries with the pineapple for a fruity blend of flavors. The sweet strawberries pair perfectly with the tangy pineapple.

3. Mini Pineapple Shortcakes

Instead of making a large shortcake, bake the dough in muffin tins for individual servings. Once cooled, assemble the mini shortcakes just like the larger one.

4. Pineapple Macadamia Nut Shortcake

Top your shortcake with crushed macadamia nuts for an added crunch. The buttery nuts complement the tropical pineapple beautifully.

5. Pineapple Lime Shortcake

Add lime zest to the pineapple filling and the whipped cream to give your shortcake a zesty, refreshing twist. The lime’s acidity balances the sweetness of the pineapple.

Conclusion

Making pineapple shortcake from scratch is easier than it seems, and the result is a fresh, tropical dessert that everyone will love. Whether you’re preparing it for a summer gathering or simply to enjoy at home, this recipe is sure to become a staple in your baking repertoire. The combination of juicy pineapple, light shortcake, and fluffy whipped cream is irresistible. Follow this guide, and you’ll be able to create a pineapple shortcake that’s as delicious as it is beautiful.

So, gather your ingredients, preheat that oven, and get ready to treat yourself to a slice of tropical heaven. Happy baking!